Ebi Tempura

[Ingredients]

• 3 large shelled (leave tails on) and deveined prawns

• 2tbsp cornstarch

• 1 small beaten egg

• 3tbsp breadcrumbs

• Salt and pepper

• Cooking oil

[Steps]

1. Make tiny cuts along the inside of each prawn, gently pull it straight.

2. Pat prawns dry, season with salt and pepper.

3. Place cornstarch, egg and breadcrumbs on separate plates. Coat prawns with cornstarch, dip in egg and roll in breadcrumbs.

4. Heat 1cm of oil in a frying pan over high heat. Test for temperature: if a breadcrumb drops in and turns brown immediately, the oil is ready.Place prawns in and cook for 1min, turn and cook the other side for 30secs to 1min. Prawns should feel firm when lightly tapped using a pair of chopsticks.

5. When prawns are cooked, remove from oil and drain on kitchen towels. Leave to cool.

6. Remember to pack in dipping sauce. Examples: tartar sauce, mayonnaise, sriracha sauce, tomato sauce, tonkatsu sauce, sweet chili sauce, ranch dreesing and bbq sauce.

#prawn #sidedish #tempura #japanese